Lemon Pudding Cheesecake
This cheesecake is a little different. It uses instant lemon pudding mix. I think different flavors of pudding mix could be substituted. Let me know if you do.
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INGREDIENTS
Nutrition- 1 1⁄4cups crushed vanilla wafers
- 1tablespoon sugar
- 3
- 3⁄4cup sugar
- 32
- 2tablespoons flour
- 2tablespoons milk
- 1cup sour cream
- 4
- 2(3 1/2 ounce) packages instant lemon pudding mix
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DIRECTIONS
- Preheat oven to 325.
- Mix crushed vanilla wafers, 1 tbsp.
- sugar and melted butter.
- Press into the bottom of a 9 inch spring form pan and bake 10 minutes.
- Beat cream cheese, 3/4 cup sugar, flour and milk in a large bowl.
- Add sour cream and min.
- Add eggs one at a time.
- Mix in dry pudding just until blended.
- Bake one hour and 5-15 minutes until center of cheesecake is set.
- Run a knive around the edge of the pan.
- Let cool then refrigerate overnight.
- Remove sides of pan.
- Keep refrigerated.
- (Blueberry pie filling sounds like a good topping but it is good plain).
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